Medium Cheddar is kind of like the Three Little Bears of cheeses…not too sharp, not too mild. It’s juuuuust right! Medium Cheddar has a firm, smooth texture, and it’s great for melting. We love it for the burst of flavor it gives to everyday dishes, and kids love it on a grilled cheese sandwich or in a quesadilla.

We have the perfect Medium Cheddar for you to try in our Raley’s brand that you’ll find it in the dairy case of your favorite store. Our Raley’s Guarantee means if you are not satisfied, we’ll refund your money, so why not pick some up and give it a try?

Try our recipe below for Cheddar Rosemary Corn Muffins…they will have you skipping all the way to Grandma’s house!
Ingredients:

1 cup all-purpouse flour

1 cup course ground yellow cornmeal

4 tablespoons granulated sugar

2 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1 tablespoon chopped fresh rosemary

1 cup buttermilk

3 tablespoons unsalted butter, melted and cooled

3 tablespoons canola oil

2 large eggs

1/2 cup fresh or frozen corn kernels

1 cup shredded Raley's Medium Cheddar Cheese

Directions:

Preheat the oven to 400 degrees farenhieght. Fill a regular-sized muffin pan with paper muffin cups or spray with cooking spray. Set aside.

In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, salt and fresh rosemary. Set aside.

In a medium bowl, whisk together the buttermilk, melted butter, oil and eggs until well blended. pour the liquid ingredients over the dry ingredients and mix with a rubber spatula until combined. Fold in the corn and cheddar cheese. Divide the batter evenly among the muffin cups.

Bake for 15 minutes, or until the tops are golden and a toothpick inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes. Remove muffins from pan and serve.

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